Pumpkin mousse cake with chocolate
A moist, soft, and incredibly aromatic pumpkin cake with chocolate chips. The pumpkin puree keeps it fresh for a long time, and the addition of spices gives it a beautiful, spicy aroma. Preparation is simple – just one bowl and a few minutes of mixing. Perfect with coffee or tea.
Ingredients · Servings > 6 people
- 3 eggs (size M)
- 250 g pumpkin puree
- 120 g butter (melted and slightly cooled)
- 120 g sugar
- 1 package of vanilla sugar
- 60 g Greek yogurt
- 200 g wheat flour
- 1 teaspoon of cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 100 g milk chocolate or chocolate with nuts (chopped)
- a pinch of ginger
- a pinch of cardamom
- a pinch of nutmeg
- chocolate icing for pouring
Method · 1 h 15 min
- Preheat the oven to 180°C (top-bottom).
- Line a cake tin approximately 25 cm long with baking paper.
- In a large bowl, beat 3 eggs, sugar, and vanilla sugar. Mix with a whisk or mixer for about a minute, until lightly foamy.
- Add pumpkin puree, Greek yogurt, and cooled melted butter. Mix thoroughly.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and optional spices (ginger, cardamom, nutmeg). Pour the dry ingredients into the wet ingredients and mix until just combined. Finally, add the chopped chocolate and gently fold in.
- Transfer the prepared dough to the prepared cake tin and smooth the top.
- Bake for about 45–55 minutes, or until a toothpick inserted into the cake comes out clean. Remove from the oven and let cool slightly. Then remove from the pan. Drizzle with the chocolate glaze.
- Tips
- It is best to prepare pumpkin puree in advance using roasted pumpkin (e.g. Hokkaido or butternut) and blend it well.
- If the puree is very watery, it is worth draining it in a sieve for a few minutes.
- You can replace the chocolate with dark chocolate or add half milk and half dark chocolate.
- Chopped walnuts or hazelnuts also work well inside.
- The cake is even tastier the next day – the spices develop more strongly then.
